Description
This Cheesy Ground Beef and Rice Casserole is a comforting and hearty dish featuring seasoned ground beef combined with a creamy mushroom and rice mixture, topped with melted cheddar cheese. Perfect for a family dinner, this casserole bakes to golden perfection and delivers rich flavors with every bite.
Ingredients
Scale
Ground Beef Mixture
- 1 lb. ground beef (85% lean)
- 1.5 teaspoons Italian seasoning
- Salt to taste
- Black pepper to taste
Rice Mixture
- 3 Tablespoons butter, divided
- 3/4 cup onions, diced
- 1 Tablespoon garlic, minced
- 2 1/2 cups beef broth
- 1 1/4 cups uncooked white long grain rice (not instant rice)
- 8 oz. sliced button mushrooms, washed
- 10.5 oz. cream of mushroom soup
- 1/2 cup milk, any kind
- 1/2 cup sour cream
- 2 cups cheddar cheese, divided
Instructions
- Brown the Ground Beef: In a large pot over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon. Season with salt, pepper, and Italian seasoning while cooking. Drain excess fat if necessary.
- Prepare Rice Mixture: In the same pot, melt 1 1/2 tablespoons of butter. Add the diced onions and minced garlic, cooking until softened and fragrant, about 3-4 minutes. Stir in the beef broth, uncooked rice, and sliced mushrooms. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender and liquid is absorbed, about 20-25 minutes.
- Combine Ingredients: Once the rice is cooked, stir in the remaining butter, cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Add the cooked ground beef and mix everything thoroughly to combine.
- Bake: Preheat your oven to 350°F. Transfer the combined mixture into a greased casserole dish. Sprinkle the remaining cheddar cheese evenly on top. Bake uncovered for 20 minutes or until the cheese is melted and bubbly.
Notes
- To make ahead, assemble the casserole, cover tightly, and refrigerate for up to 2 days. When ready to bake, extend the baking time to 25-30 minutes at 350°F.
- You can substitute the mushrooms with frozen peas, carrots, or corn according to your preference.
- Leftovers freeze well. Thaw overnight in the refrigerator and reheat in the oven.
- For a homemade alternative, use cream of chicken soup instead of cream of mushroom soup for a different flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 95 mg
